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Orecchiette with broccoflower, bacon and chilli
Orecchiette with broccoflower, bacon and chilli
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Spicy Mediterranean pasta featuring fresh broccoflower.
Ingredients:
  • 600g broccoflower, cut into small florets
  • 1 x 400g pkt fresh orecchiette pasta
  • 3 bacon rashers, rind removed, thinly sliced crossways
  • 1 long fresh red chilli, finely sliced crossways
  • 1 large garlic clove, finely sliced
  • 40g (1/2 cup) finely grated parmesan
  • Finely grated parmesan, extra, to serve
Instructions:
  • Blanch the broccoflower in a pot of simmering salted water for 2 minutes until just tender, then strain in a colander using a slotted spoon.
  • 1. Bring a pan of water to a vigorous boil. Cook pasta according to package instructions until it is "al dente." Drain the pasta.
  • Heat oil in a large frying pan over medium-high heat. Cook bacon, stirring often, for about 3 minutes until light golden.
  • Adjust the heat to medium. Sauté the chili and garlic in the pan, stirring frequently, for about 2 minutes until softened. Introduce the broccoflower and season with salt and pepper. Stir and cook for approximately 1 minute until the broccoflower is heated through and the flavors meld together perfectly.
  • Combine the pasta with the ingredients in the pan, ensuring they are well mixed. Take the pan off the heat and sprinkle parmesan, gently mixing. Serve in bowls and top with extra parmesan before serving.

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